Lean cabbage soup: a dish you'll want to cook all year round.

Before Easter, it is customary to observe Lent and not eat certain foods. During this period of the year, housewives change all the recipes of their favorite dishes, making them lean. After tasting the lean cabbage soup made according to this recipe, you will want to cook it not only during Lent.

This wonderful recipe was shared by a food blogger with the nickname recepti_dariko. On Instagram, she told us what to add to cabbage soup to make them as tasty as those made with meat.

Ingredients

• water - 2.5-3 liters
• fresh cabbage - 300 gr
• sauerkraut - 200 gr
• millet - 4-5 tbsp
• potatoes - 3-4 pcs
• carrots - 1-2 pieces
• green or onion
• tomato paste - 2 tbsp
• oil - 1-2 tbsp
• salt
• pepper
• bay leaf
• peppercorns

Method of preparation

1. Put a pot of water on the fire and bring to a boil.

2. Cut potatoes into cubes. Finely chop onion and fresh cabbage. Grate carrots on a coarse grater.

3. Fry the carrots and onions in a pan with oil until soft and add tomato paste. Fry for a few more minutes.

4. Add the potatoes to boiling water and cook for 5 minutes.

5. Add millet, mix well and cook for 15 minutes.

6. Add both types of cabbage and leave to simmer for another 15 minutes.

7. Add the roast, salt, pepper and other spices. Stir and cook over low heat for 5 minutes.

8. Turn off the heat and let it brew for another 5 minutes.